This is the practice in the countryside near us, because it is steamed in the bowl, so it is called bowl dumplings. I like to eat the original glutinous rice. Every time I see it, I like it very much. Just a few days ago I went to the local ancient town and bought a few 馍馍, and I also carried the corn noodles of the five-million farmer’s own mill. Special incense.
Weigh the cornmeal and white noodles well and mix well. Pour slowly into the mixed flour with the rolled water, and stir it with chopsticks to stop the water.
After the face is let cool, (too hot will burn the yeast), take an egg and break it into the just-mixed noodles. Dissolve the yeast and white sugar with normal temperature water and pour into the noodles. Stir well with a spoon, stir until no noodles, it becomes a batter, and the batter can be dripped naturally, not too dry, not too thin.
Prepare two empty bowls, apply a layer of oil, apply some oil, steamed well and then buckle them out. Put the raisins on the bottom, simmer, and put red dates and walnuts. I also sprinkle the flax seeds, which is very fragrant. Nothing can be left, just as you like.
Then pour the mixed batter into the bowl and fill it with eight points. There is no photo taken in this step. After standing for 20 minutes, put it in a cold water pot and wait for steaming for 40 minutes.
After steaming, pour it out and eat it hot and delicious!
Look, the cut organization is very good!
1. If it does not start, it means that the rest time is too short, and it is allowed to stand for 20 minutes to allow the yeast to fully ferment. 2. Note that it is a cool water pot, and it takes 40 minutes to calculate after steaming.